NEPEAN COLLEGE OF T.A.F.E.
COMMERCIAL COOKERY CERTIFICATE3 18073
Plan and Prepare
Foods For Buffets
Students are advised that decorative tools are not supplied for this subject and
that the following tools are recommended to produce the best possible product:
Solferino Cutter (Pea sized Parisienne Cutter)
Saw Edged Knife
Needle Nose Pliers or tweezers
Shaped gelatine cutters (Small) eg.
Large Circular Cutters - 2 cm to 5 cm . Plain
Fine tip Scissors
Small Pastry Tubes
Any other tools and implements which the
students consider useful
Lamb Medallions etc. 6-8
Garnish – use available ingredients
Blanch snow peas 15 secs. and refresh. Blanch tomatoes refresh and skin. Cut into wedges and remove inside flesh. Trim the mid loin
to obtain rosettes medallions or noisettes. Season and sauté quickly in butter until brown but pink in the middle, and remove grease
with a clean cloth. Cool on a wire rack in fridge. Spray Aspic on to meat, return to fridge and repeat once more when aspic has set.
Decorate with snow peas, baby corn and tomato. Cool and repeat aspic spray twice more
NOTE do not attempt to spray on to warm or greasy product or separation & spotting will occur.
Chicken Breast in Chaud Froid Sauce
Chicken Breast 2 skinless & boneless
Aspic Powder 25 g
Truffle Paste few thin slices
Lebanese Cucumber Skin Qty
Red Capsicum 50 g
Chicken Velouté Sauce 400 ml
Cream 50 ml
Cutters and decorating tools, mirror or stainless steel platter
Trim and shape the breasts and “enter” the fillets, poach in stock approx. 10 min until cooked. Cool on wire rack. Mix aspic with a
little cold water to a paste. Mix hot velouté, cream and aspic and whisk until smooth. Allow to cool almost to setting point. Mask
chilled chicken breasts with sauce and return to fridge until set. Repeat process 2\3 times until a smooth finish is obtained. Decorate
with capsicum, cucumber and truffle paste, which have been dipped in aspic.
Rigatoni, Smoked Chicken and Mango Salad
Rigatoni or similar pasta 100 g
Smoked Chicken flesh 200 g
Sour Cream 50 g
Red Curry Paste 10 g
Mango Chutney Chunky cut 50 g
Milled Black Pepper pinch
Mango or Paw - Paw 150 g
Cook Rigatoni until al dente. Cut smoked chicken into slivers Add sour cream gradually to curry paste. Mix in all the rest of the
ingredients serve in a bowl or in any other suitable container, edible or non-edible.
Whole Smoked Trout in Aspic
Whole Smoked Trout 1 x 450g Carefully remove shin from the body of the trout leaving the
Stuffed Olives 2 skin on the tail and the head.
Lebanese Cucumber 1 whole Remove the fins from the back, belly and gill area.
Aspic Jelly qty Remove eyes
Garden Herbs qty Cut a stuffed olive in half to fill eye socket.
Asparagus Decorate with suitable design and coat with aspic
Decorating material from available
Artichoke Bottoms Canned 3-4 Turn carrots or use Solferino cutter, (like a Parisienne Cutter but
Broccoli 50 g the size of a pea) Cut broccoli and cauliflower into florets,
Cauliflower 50 g blanch and refresh. Fill artichokes with a mixture of the
Carrot 50 g ingredients and chill. Spray with 2 - 3 coats of aspic. Serve on
Aspic 50 ml mirror or platter.
Chicken Liver Terrine
Chicken Liver 500 g Pre heat oven to 150 C
Bacon 200 g Line a terrine with thinly sliced pancetta
Onion 100 g Dice bacon and onions, fry with crushed garlic in butter
Garlic 2 Trim and mince livers
Egg 1 Mix with brandy, egg , cream and bacon mixture
Butter 50 g Pour into lined mould
Cream 150 ml
Bake in a bain marie approx 2 1\2 hours
Brandy 50 ml
Cool before turning out
Seasoning to taste
Serve with melba toast
Spices to taste
Pancetta 100 g
Lesson 2 Coulibiac of Fish Mousse and Atlantic Salmon
(Fish Paté in Brioche Pastry)
Flour 500 g
Fresh Yeast 30 g
Milk >150 ml
Nutmeg large pinch
Butter Melted 150 g
Make a well in the sieved flour and mix the yeast with the lukewarm milk. Pour into the well and mix with a little flour to make a
slack batter. Leave to rise 15 min. Mix egg, salt, nutmeg and melted butter, add to batter and work mixture into a smooth satiny
dough. Cover with a cloth and rest for 15 min. Refrigerate at least 15 min until required.
Onion chopped finely 50 g
Fresh white fish fillets 200 g
Salt and Mill Pepper large pinch to taste
Nutmeg large pinch to taste
English Mustard Dry large pinch to taste
Egg white 1 lightly beaten
Flour Panada(to be taken from choux) 40 g
Cream whipped 200 ml
Dill 1 tsp chopped
Tarragon 1 tsp chopped
Lemon 1 : grated rind and 2 tsp juice
Capers 20 g
Atlantic Salmon Fillet 300 g
Egg 1 beaten
Method for filling of Coulibiac
Sweat onions in butter. Cut the white fillets in strips and season with the salt, pepper, nutmeg, mustard and onion. (Season Well)
Mince fish finely or purée in a food processor. Place fish in a bowl over ice and add the egg white a little t a time, then add the panada
gradually. Beat until smooth and silky. THE MIXTURE MUST REMAIN COLD. Beat in the cream a spoonful at a time, and then
add the chopped fresh herbs, capers, lemon rind and juice. It is important that the filling is seasoned enough to also flavour the salmon
To assemble the coulibiac
Divide pastry in half. Roll out one half into a rectangle and cut out a fish shape. Place on baking sheet. Spread half the mousse over
the pastry leaving a 2 cm border. Place the salmon fillet down the centre and cover with remaining mousse and smooth over with a
palette knife. Eggwash the border. Roll out other half of the pastry, cut into shape, cover and seal removing all air pockets.
To make the mouth: Two olive sized balls of dough rolled into a teardrop shape, joined together at tapered end
To make eye: Cut out a 2 cm circle and raise level of the hole with 2 rings of dough to allow steam to escape and prevent liquid
overflowing Place funnel of aluminium foil in hole
To make the fins: Use leftover pastry to make fins and tail and eggwash into position
Use tips of scissors to make scale pattern and eggwash the tips of the scales.
Place in oven at 220°C reducing to 180°C for 30 to 40 mins. Serve hot or cold
Blanch and skin tomatoes. Van Dyke in halves if large, or cut off a lid if small. Hollow out slightly and fill with florets of blanched
cauliflower & broccoli, balls or dice of blanched turnip and carrot, and blanched peas. Chill and spray or nappé with aspic several
Tomato Concassée 100 Mix potatoes, beans and tomato with vinaigrette
French Beans blanched 200 g Arrange on platter
Potatoes cooked and diced 100 g Garnish with anchovy, capers and olives
Vinaigrette 1 tbsp
Anchovy fillets 10 g
Olives pitted black Kalamata 25 g
Chocolate Mud Cake
CAKE: Preheat oven 160 C
Unsalted Butter 250 g Grease and line 23 cm cake tin on base and sides with baking paper
Buttermilk 185 Heat butter, chocolate and water, stirring until smooth, remove from heat
Chocolate Dark or white 250 g Sieve flour, (cocoa),and sugar into a bowl, make a well
Self Raising Flour 150 g Mix eggs and cream, and add to dry ingredients.
Plain Flour 150 g Add chocolate mixture and stir slowly until combined
Cocoa Powder –if Dark(or 25 60 g
Pour into prepared pan
g flour if white)
Bake 1 3\4 – 2 hours until skewer comes out clean
Castor Sugar 550 g
Leave in tin to cool. Turn out on to cake rack. Remove paper carefully
Eggs beaten 4-5
Cream 35% 170 Nappé with white chocolate ganache
Decorate with chocolate shavings or curls
White Chocolate 200 g
Cream 80 ml #Ganache, - Boil cream, add chocolate, stir until smooth., coat cake only when
DECORATION #Melt chockex over blood temp bain marie slowly. Make piping bags from
Chockex 100 g greaseproof paper if necessary. Use for filigree work, or spread on to marble
slab and make chocolate curls(Caraque)
Zucchini large 150 g Wash and trim zucchini, use zester or cannalé knife to decorate outside ski.
Carrot 50 g Cut into 4 cm lengths and scoop out a hollow in one end with a Parisienne cutter.
Turnip 50 g If available use a Solferino cutter (Small Parisienne) on the root vegetables, other wise
Swede 50 g cut into a small Macédoine.
Peas 30 g Blanch and refresh all the vegetables and dip in aspic before filling the zucchini. Use to
Aspic qty decorate platters.
Jamaican Chocolate Mousse
Eggs 3 Bring cream, coffee, and zest almost to boiling point,
Cream 300 ml Cream yolks and sugar, add cream to mixture and cook over a Bain-Marie
Chocolate dark 200 until it thickens like an Anglaise.
Brown Sugar 50 Remove from heat, melt chocolate in the mixture.
Orange Zest and segments 1 Orange Add liqueur and essences & whisk in the cold pieces of butter gradually.
Vanilla Essence 1 tsp Whisk egg whites into a Meringue and fold into the chocolate, pour into
Rum Essence Few drops glasses.
Butter cold 60 g Allow to set and decorate with Crème Chantilly stem on Cocktail
Coffee Liqueur 40 ml Cherries orange segments and Chocolate Caraque (scrolls)
Instant Coffee 1\2 tsp
Grape tomatoes 100 g Combine all ingredients arrange in a bowl
Teardrop tomatoes 100 g
Lebanese Cucumbers 200 g
Feta Cheese 50 g
Black Pitted Kalamata Olives 25 g
Spanish Onions 50 g
Mesclun Salad 30 g
Lemon juice Vinaigrette qty
Fresh herbs pinch
Paté en Croute(Raised Pie Paste with Veal, Ham and Egg Filling
Pastry:- Prep greased and floured tin. Pre heat oven 230 g
Lard 125 g Paste:- Sift flour and salt
Bakers Flour 250 g Boil water and lard, add to flour mix until warm
Water 150 ml Use 3\4 to line mould, Roll ou1\4 for top
Salt qty Filling:-
Dice pork and veal into 5 mm pieces
Combine with herbs, squeezed bread, lemon zest and seasoning
Place half mixture into pastry case
Pickled Pork 150 g
Arrange whole eggs on top
Hard Boiled Eggs 2-3 Cover with remaining mixture
Veal lean 250 g Top with pastry, crimp edges to seal
Parsley chopped pinch Cut 1 cm hole in centre
Thyme pinch Brush with eggwash
Grated lemon Zest 1 Bake at 230C 20 min
Bread soaked in milk 2 slices Reduce to 180 C for 1 1\2 to 2 hours
White veal stock 100 ml Fill with aspic through hole
Aspic powder 5g Chill before serving
Crayfish 1 x 500 g Grapefruit Dressing: Mix all ingredients together,
Court Bouillon 1 litre season & decorate with grapefruit segments &
Truffle Paste 10 g Coriander
Chervil 2 sprig Crayfish. If raw, tie crayfish to a board to keep
Aspic Jelly 200 ml straight during cooking. Poach crayfish in court
Oysters 6 bouillon 10 min & allow to cool in liquid. Cut the
King Prawns 6 soft underpart of the shell with scissors to remove
Snow Peas 30 g the tail meat in one piece. Remove the grit tube with
Asparagus 50 g tweezers. Cut the flesh into medallions and place
Lemon 1\2 them on a rack for aspic coating and decoration.
Spray Crayfish with aspic and place medallions
Dressing: along the back of the shellfish from head to tail
Sour cream 100 g overlapping slightly. Coat with aspic up to three
Pink Grapefruit 1\2 in juice, 1\2 segmented times. Place on serving platter and surround with
Red Chilli chopped or Capsicum 1\2 tsp oysters, whole King Prawns with tail shell removed
Coriander 1 tsp Chopped + 1 Sprig and flesh split so tail can be looped through.
Paprika 1\2 tsp Decorate platter with fans of blanched asparagus and
Cayenne pinch snow pea etc. Finish with garden herb bouquets and
Honey 1\2 tsp lemon.
Serve with Grapefruit dressing separately
Chocolate Mocha Tart
Chocolate Pastry Oven 180C 1 Flan tin fluted 28 cm with the base only, lined
Butter 120 g with a silicon paper cartouche 1 Food Processor
Castor Sugar 120 g
Vanilla Essence 1 tsp Cream butter and sugar until pale and smooth. Mix in vanilla and
Flour 140 g yolk.
Cornflour 25 g Add sieved flours & cocoa and stir to a sticky dough. Roll between
Dutch Cocoa 40 g two sheets of silicon or press with the fingers into a greased 25 - 28
Egg yolk 1 cm fluted flan tins.
Ganache Fillings 1) Bake on a baking tray for 12-15 min at 180 C. As this mixture may
Cream 200 ml slip down the sides during baking, after it has been removed from
Dark Chocolate 400 g the oven, use a clean tea towel to press back into shape whilst it is
2) still hot.
Cream 200 ml Fillings Bring 250 ml cream almost to the boil; pour on to the dark
Coffee Essence 1 tbsp chocolate stirring constantly until it forms a ganache. Pour into the
Milk Chocolate 100 g pastry case and refrigerate or freeze until the mixture is firm (at least
White Chocolate 300 g one hour).
2) Heat the remaining cream and repeat the process with the milk
and chopped white chocolate and coffee essence, if the white
chocolate does not completely dissolve then use a food processor
until the mixture is smooth. Pour on to the dark chocolate mixture,
which must be set. Refrigerate once more and when firm, mark the
surface into 16 wedges with a palette knife and decorate with Crème
Chantilly and chocolate scrolls etc.
Salad of Char Grilled Vegetables
Eggplant 1 x 300 g Slice eggplant across and zucchini diagonally
Capsicum red 1 Burn off skin of capsicums over a flame and wash skin off under
Capsicum green 1 cold water
Capsicum yellow 1 Quarter and season tomatoes and dry in oven at 160 C
Zucchini 1 Slice fennel thinly
Roma Tomato 2 x 100 g Heat BBQ plate
Olives Black Pitted Kalamata 50 g Char eggplant, zucchini and capsicum with oil
Olive oil 100 ml
Mix all vegetables
Verjuice 50 ml
Dress with oil and verjuice
Basil 1\4 b
Garnish with basil and olives
Fennel 1\2 bulb
Salmon and Kingfish Terrine
Butter 20 g Pre heat oven to 160 C
Golden Shallots brunoise 40 g Sweat shallots in butter, cool
White bread 100 g Add crust less bread, egg white and pouring cream
Egg white 1 Process in robot coupe with diced ling fillets to a fine paste
Cream pouring 60 ml Remove to a bowl, gradually work in the whipped cream and dill
Salmon 400 g Fold in flaked smoked trout
Thinly slice the salmon and line greased mould allowing for an over
Thickened Cream whipped 250 ml
Fill mould with mousse mix and fold over the salmon on top
Dill chopped 2 sprigs
Cover with greaseproof and foil
Ling fillet 600 g
Butter for greasing 20 g Bake in bain marie approx 40 min. Cool in mould
Smoked Trout fillets 200 g Glaze with aspic and decorate with available ingredients
Freeze 6 examples for function lesson 7
Tropical Fruit Garnish
Star fruit 1 Slice and decorate platter as required
Galantine of Chicken
Chicken 1 x No 16 Cut off the wing at the first joint from the breast.
Salt & Pepper To taste Cut around the base of the drumstick to cut the sinews.
Chopped Herbs 1 tsp Cut along the skin of the back from vent to crop.
Brandy 50 ml Release the flesh from the ribcage and tunnel bone the
Ham Shoulder small dice 150 g legs and wings.
Smoked Tongue small dice 100 g Lay out the chicken skin side down and cut through the
Veal Mince 200 g legs and evenly distribute the flesh.
Pork Mince 200 g Season well with salt & pepper and a little brandy. Lay
Prosciutto thinly sliced 60 g the prosciutto over the flesh and refrigerate.
Cream 150 ml
Purée the mince in a food processor. In a bowl over ice
Carrot blanched and diced 100 g
work in the herbs, brandy, seasoning and cream
Truffle small dice 20 g
Mix in the tongue, ham, carrot, pistachios and truffle.
Pistachio Kernels 20 g
Spread the mixture over the chicken & prosciutto and roll
Aspic 200 ml
up from the leg side.
Mayonnaise or Chaud Froid to decorate 200 g
Wrap in roasting film and tie ends with string.
Poach in Chicken stock approx. 1 hour & allow to cool in
the liquid. Remove film.
Place in refrigerator and when cool coat in 3 layers of
mayonnaise colée or Velouté Chaud Froid
Decorate with shapes dipped in aspic and finish with a
spray of aspic
Slice a few slices and fan out on to a display platter
around the galantine.
Parfait of Chicken Livers with Green Peppercorns
Poultry Livers 200 g
Dry White Wine 100 ml
Port 20 ml
Paprika 1\2 tsp
Butter 75 g (cold)
Salt & Pepper pinch to taste
Green Peppercorns - Pickled 1 tsp (20 g)
Mushrooms Filled with Liver Parfait and Asparagus
Med large Button Mushrooms 100 g . Trim stalks and skin from mushrooms and lightly
Sweet Soy Sauce 15 ml sauté in butter.
Butter 20 g Remove from heat and roll mushrooms in soy.
Paté or Liverwurst 100 g Cool and pipe paté in the mushrooms, place asparagus
Asparagus 50 g heads on top and garnish with pistachios etc
Garden Herbs Selection
Pistachio Kernels 10 g
.Black Forest Cherry Cake
Chocolate Sponges 1 1\2 x 22 cm Slice sponges to achieve 3 layers
Black Pitted Cherries 1 x 440 g Soak with kirsch
Kirsch 50 ml Drain cherries, boil the liquid, thicken with arrowroot
Arrowroot 5g Return cherries and cinnamon to liquid
Cinnamon ground pinch Spread mixture on to bottom layer
Cream Thickened whipped with 750 ml Top with middle layer
Cream Stabiliser 35 g
Spread thick layer of whipped cream
Chocolate dark 300 g
Top with final layer. Chill
Chockex 100 g
Spread cream around side of cake and roll in grated
Cocktail Cherries stem on 12
Spread cream on top, decorate with piped cream,
chocolate decorations and cocktail cherries
Pumpkin and Broccoli .Timbale
Broccoli 300 g Prep moulds and pre heat oven 200 C
Butter 15 g Wash and trim broccoli into pieces
Chicken Stock 200 ml Braise in stock seasoning and butter
S&P to taste Purée in robot coupe
Eggs 2 Beat in eggs and cream
Cream 60 ml Pour into buttered darioles until half full
Butter for greasing >
Top with pumpkin mixture
Place in bain marie
Pumpkin 300 g
Bake 20 – 25 min
Butter 15 g
Chicken Stock 200 ml Cool before turning out
S&P to taste
Eggs 2 Prepare pumpkin as for broccoli
Cream 60 ml Serve with Raita Sambal
Butter for greasing >
Yoghurt, Cucumber and Coriander Raita
Yoghurt 100 g Remove pulp from cucumber and cut into brunoise
Cucumber 1\2 Lebanese cue Combine with other ingredients
Coriander 1\2 bunch Serve with timbales
Lime juice 10 ml
Cumin ground pinch